title: Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing.
abstract: Scanning electron microscopy (SEM) was utilized to evaluate microstructural changes in intramuscular connective tissue of beef semimembranosus muscle subjected to hydrodynamic pressure processing (HDP). Samples were HDP treated in a plastic container (HDP-PC) or a steel commercial unit (HDP-CU). Control and HDP samples were obtained immediately post-treatment and after 14days of aging for SEM and Warner-Bratzler shear force (WBSF) analysis. Immediately post-treatment, HDP treated samples exhibited lower (P<0.01) WBSF than did controls. After aging, HDP-PC samples had lower (P<0.01) WBSF than that of aged controls. SEM analysis indicated that HDP-PC treatment disrupted the integrity of the collagen fibril network of the endomysium in both the non-aged and aged samples. Aging effects on the intramuscular connective tissue were observed in the HDP-PC and control samples. Both WBSF and connective tissue changes were greater in the HDP-PC than in the HDP-CU treated samples. Data suggest that shockwave alterations to connective tissue contribute to the meat tenderization of HDP.
authors.affiliation: USDA Agricultural Research Service, 10300 Baltimore Ave., Bldg. 201 BARC-East, Beltsville, MD 20705, USA.
authors.forename: H
authors.initials: H
authors.lastname: Zuckerman
authors.forename: B C
authors.initials: BC
authors.lastname: Bowker
authors.forename: J S
authors.initials: JS
authors.lastname: Eastridge
authors.forename: M B
authors.initials: MB
authors.lastname: Solomon
mesh_terms: D000818:Animals; D002417:Cattle; D003094:Collagen; D003238:Connective Tissue; D005511:Food Handling / Q000379:methods*; D057446:Hydrodynamics; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D011312:Pressure; D013314:Stress, Mechanical
chemical_list: D003094:Collagen
keywords: Beef; Connective tissue; Hydrodynamic pressure processing; Tenderization